This sauce acquired right here to be as soon as I opened up my fridge and observed a jar of leftover pumpkin purée subsequent to leftover diced tomatoes. They stroke a chord in my memory of a pasta sauce I bought at Supplier Joe’s ultimate 12 months, known as Autumnal Harvest Pasta Sauce.
“Autumnal Harvest Pasta Sauce” might be a additional right title for this recipe, as a result of it’s not overtly pumpkin-flavored. It’s a mouthful, though!
- 2 tablespoons further-virgin olive oil
- 1 yellow onion, chopped
- 1 pink bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon flooring cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Freshly flooring black pepper
- Finely grated Parmesan and chopped current parsley, for garnish (every non-compulsory)
- Warmth the olive oil in an enormous skillet over medium heat. As quickly because it’s shimmering, add the onion, bell pepper and ¼ teaspoon of the salt. Prepare dinner dinner, stirring often, until the onions and pepper are very tender, 6 to eight minutes.
- Add the garlic, oregano, tarragon, and cinnamon. Whereas stirring, put together dinner until fragrant, about 1 minute. Add the tomatoes and put together dinner for 1 minute, whereas stirring. Add the pumpkin purée and stir to combine. Proceed simmering for 5 minutes, then take away it from the heat.
- Rigorously change the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Combine until very straightforward and creamy.
- Season generously with freshly flooring black pepper and additional salt (I usually add one different ¼ teaspoon salt). For a additional luxurious sauce, add one different tablespoon of butter, or for additional tangy complexity, add one different teaspoon of vinegar. Combine to combine.
- Stir into warmth pasta. Serve with freshly grated Parmesan and chopped parsley on excessive.